8:00am- Levain build with 25g starter, 75g water, 75g flour.
11:30am- Autolyse with 600g of the water
12:15pm- Mix in 160g levain.
12:45pm- Mix in salt with the remaining 40g of water.
1:15pm- Coil fold.
1:45pm- Laminate sun-dried tomatoes and feta into the dough.
2:15pm- Coil fold
3:00pm- Coil fold
3:45pm- Coil fold
5:30pm- Divide and pre-shape
5:45pm- Shape and put into banneton, cover with plastic and put into the fridge
7:30am- Preheat oven, Challenger Bread Pan and Lodge dutch oven to 500°F
8:00am- Bake at 450°F for 22 minutes with the lid on, then 20 minutes with the lid off.
